Spinach Lasagna Roulades

Sometimes I like making smaller portions likes this, it makes for easier left overs and freezing.
Not to mention they taste delish!

1 pound lasagna noodles/16 noodles
1 cup  ricotta cheese
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley

1/2 cup mozzarella
1 egg
1 cup spinach, thawed and drained
2 tomatoes, seeded and finely diced
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
2 cups pasta sauce

 Heat oven to 350 F. Cook lasagna noodles according to package directions, omitting salt. Drain. Lay out noodles on wax paper. In a medium bowl, mix ricotta, Parmesan cheese, parsley, and egg. Set aside. Coat a large nonstick skillet with cooking spray. Saute  tomato and garlic over high heat for 5-7 minutes. Remove from heat and let cool. Fold tomatoes into cheese mixture. Add salt and pepper. Heap 2 Tbsp cheese mixture through out of each noodle. Starting at the cheese mixture end, roll noodle to the other end. 

Repeat for remaining noodles. Coat baking dish with cooking spray.

 Place roulades side by side in the dish. Pour sauce over and sprinkle
with mozzarella ontop roulades and bake for 20 minutes.